Caprese-style Pasta
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Penne
- ½ cup olive oil
- 2 Red onions (finely sliced)
- 2 cloves garlic cloves (chopped)
- 1 red chili pepper (deseeded and chopped)
- 4 cups canned Tomatoes (chopped)
- 1 Tbsp chopped parsley
- 2 cups Mozzarella (cubed)
- 4 sprigs Basil (leaves shredded)
Preparation steps
1.
Bring a large pan of salted water to a boil and cook the penne according to packet instructions.
2.
Meanwhile, heat the oil in a large frying pan (skillet) and cook the onions over a fairly high heat until they have softened and started to caramelise.
3.
Add the garlic and chilli pepper, cook for 2 minutes then add the tomatoes, bring to a boil and simmer for 15 minutes or until the sauce has reduced and thickened. Season with salt and freshly ground black pepper.
4.
When the penne is cooked, drain it well and add to the frying pan with the parsley and mozzarella. Mix well and serve with the basil scattered over.
